CJ>Had to jump in here and throw in my two sence.  I found the best way to
  >make applesauce is after you cook the apples run them through a foley
  >food mill.  It looks like a pot with a strainer type bottom, and has a
  >crank with a flat piece of metal on the bottom that goes inside.  \you
  >turn the crank and squash the apples and the juice goes out through the
  >holes in to a bowl.  You can also put the apple sauce in to zip lock
  >bags to freeze it.
  >Also with the tomatoes, I put them in boiling water for a couple of
  >minutes, then in to a bowl or pan of ice water for a couple of minutes.
  >This loosens the skins and you can peal them off with your fingers.
I have never seen a foley food mill, but it sounds as though it does 
the trick.  I use a ricer which is a cone shaped receptacle full of 
holes from top to bottom.  I force my cooked apples (cooked without 
removing any skins or seeds) through this and...voila...applesauce. 
Yours sounds a little easier as you only have to crank, not grind.
                           Doris Dignard
                      dorisdignard@better.net
 * 1st 2.00 #9125 * FIAT: Feeble Italian attempt at transportation.
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